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Degradasi Zat Warna Malachite Green Secara Ozonolisis Dengan Penambahan Katalis TiO2-anatase dan ZnO Bhayu Gita Bhernama
Elkawnie Vol. 3 No. 1 (2017)
Publisher : Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v3i1.535

Abstract

Degradation of malachite green has been done. In this research, degradation process of malachite green was done by ozonolisis method, using TiO2- anatase and ZnO catalyst. The residu of malachite green was centrifuged and measured by spectroscopy UV / Vis at 200-800 nm after degradation. 6 mg / L malachite green diozonolisis for 5 minutes obtained pH optimum at pH 7. 6 mg / L malachite green was added 0.025 mg TiO2-anatase catalyst, and 0.025 mg ZnO at pH 7 with a variation time obtained optimum time of 5 minutes. Percent degradation of malachite green is generated by the addition of 0.0250 grams of TiO2-anatase 99.77% and 0.0250 grams of ZnO 93.59%. Percent of the results showed that the degradation of degradation with the addition of TiO2-anatase is greater than the addition of ZnO, because of the stability of TiO2- anatase is large.
Study of Hazard Analysis Critical Control Point (HACCP) On Unlabeled Soft Drink Products Sold By Street Traders in Banda Aceh Bhayu Gita Bhernama
Elkawnie Vol. 3 No. 2 (2017)
Publisher : Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v3i2.2097

Abstract

Peredaran minuman ringan tak berlabel yang dijual oleh pedagang kaki lima dalam proses produksi masih diragukan keamanannya sehingga menimbulkan keresahan pada masyarakat. Oleh karena itu, perlu pengetahuan tentang food safety knowladge and practice. Untuk meningkatkan kualitas dan keamanan produk dibutuhkan penerapan HACCP. HACCP menggunakan Panduan Penyusunan Rencana HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil HACCP menunjukan bahwa yang ditetapkan sebagai CCP adalah proses perebusan air mineral, penambahan pewarna/sirup/bubuk pop ice dan pengemasan. Penerapan HACCP yang sesuai akan meningkatkan kualitas dan keamanan produk minuman ringan tak berlabel yang dijual pedagang kaki lima.